Recipes

Sunrise Egg Salad Melt

Name: Sunrise Egg Salad Melt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 8 eggs; 2 tbsp mayonnaise; 1 tbsp finely chopped fresh chives; 2 tsp Dijon mustard; 1/4 tsp each salt and pepper; 4 English muffins, split and toasted; 1 cup shredded mild Cheddar cheese

This warm breakfast sandwich puts a fresh spin on the classic egg salad. Creamy eggs mix with zesty Dijon and chives, then get topped with melty cheddar. Make the salad ahead for a quick morning meal. Broil just before serving to get that perfect cheese melt.

Serves 4

Prep Time 10 min

Cook Time 45 min

Print Recipe

8 eggs
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) finely chopped fresh chives
2 tsp (10 mL) Dijon mustard
¼ tsp (1.25 mL) each salt and pepper
4 English muffins, split and toasted
1 cup (250 mL) shredded mild Cheddar cheese

Step 1
Place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; cover and remove from heat. Let stand for 12 minutes; drain and rinse under cold water. Peel eggs and chop. Let cool completely.

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Step 2
Combine eggs, mayonnaise, chives, mustard, salt and pepper. Spoon egg salad onto each English muffin half. Top evenly with cheese. Broil for about 2 minutes or until cheese starts to melt.